[Problem to be Solved] An object of the present invention is to provide a method for producing freeze-dried shrimp that, after cooking by hot water pouring, present a larger apparent size than conventional ones and present a plump, elastic texture.

[Solution] Raw material shrimp are heated by dipping them in hot water at 65 to 75 C. until the shrimp have an internal temperature of 60 to 70 C., and then the shrimp are frozen and subsequently freeze-dried. With this method, it is possible to obtain freeze-dried shrimp that present a larger apparent size and plump, elastic texture after cooking by hot water pouring, as compared with conventional ones obtained by conventional methods for producing freeze-dried shrimp employing heating by boiling in boiling water.

[Problem to be Solved] An object of the present invention is to provide a method for producing freeze-dried shrimp that, after cooking by hot water pouring, present a larger apparent size than conventional ones and present a plump, elastic texture.

[Solution] Raw material shrimp are heated by dipping them in hot water at 65 to 75 C. until the shrimp have an internal temperature of 60 to 70 C., and then the shrimp are frozen and subsequently freeze-dried. With this method, it is possible to obtain freeze-dried shrimp that present a larger apparent size and plump, elastic texture after cooking by hot water pouring, as compared with conventional ones obtained by conventional methods for producing freeze-dried shrimp employing heating by boiling in boiling water.

Provided at low cost are: an instant processed meat product having extremely excellent reconstitution properties in hot water; and a method for producing the instant processed meat product having excellent production efficiency. Disclosed are: a fried and dried instant processed meat product containing pregelatinized starch; and a method for producing the fried and dried instant processed meat product. The method includes: preparing a material for the instant processed meat product, pregelatinized starch, and water; kneading the material for the instant processed meat product, the pregelatinized starch, and the water to obtain a kneaded product; shaping the kneaded product; and frying and drying the shaped kneaded product to obtain a fried and dried product.

Provided at low cost are: an instant processed meat product having extremely excellent reconstitution properties in hot water; and a method for producing the instant processed meat product having excellent production efficiency. Disclosed are: a fried and dried instant processed meat product containing pregelatinized starch; and a method for producing the fried and dried instant processed meat product. The method includes: preparing a material for the instant processed meat product, pregelatinized starch, and water; kneading the material for the instant processed meat product, the pregelatinized starch, and the water to obtain a kneaded product; shaping the kneaded product; and frying and drying the shaped kneaded product to obtain a fried and dried product.

A ready-to-eat, shelf-stable tater-tot type snack food made from one or more of the following food products: vegetable (including starches from root vegetables), fruit, meat, bean, or meat analog. The tater tot-type snack food has a crispy outer layer or layers and crunchiness throughout the tater tot-type snack food. The tater tot-type snack food does not require cooking or warming prior to consumption. The tater tot-type snack food has extended shelf stability, especially when packaged in an oxygen free environment. The tater tot-type snack food can be manufactured using either freeze drying or vacuum frying techniques.

Compositions wherein foodstuffs act as carriers of freeze-dried probiotics provide new means for administration of probiotics. The products that are easily shipped may be eaten as purchased or mixed with other ingredients to provide variety in the diet while administering beneficial probiotic organisms to the gastrointestinal tract.

Compositions wherein foodstuffs act as carriers of freeze-dried probiotics provide new means for administration of probiotics. The products that are easily shipped may be eaten as purchased or mixed with other ingredients to provide variety in the diet while administering beneficial probiotic organisms to the gastrointestinal tract.

A method and system for dry aging the meat product uses a 12 volt DC powered portable unit comprising a plastic box configured for housing the primal cut of meat and placed inside a refrigeration system. The box is further equipped with an internal and external blower to control the air circulation and humidity respectively inside the box. A germicidal UV light disposed within the plenum in front of the internal blower to provide germicidal action on the dry aging meat product. A PCB controller placed on top of the box embedded with software and a humidistat to control the humidity inside the box and maintaining a closed micro environment to dry age the meat product with desired texture, flavor and tenderness.

A method and system for dry aging the meat product uses a 12 volt DC powered portable unit comprising a plastic box configured for housing the primal cut of meat and placed inside a refrigeration system. The box is further equipped with an internal and external blower to control the air circulation and humidity respectively inside the box. A germicidal UV light disposed within the plenum in front of the internal blower to provide germicidal action on the dry aging meat product. A PCB controller placed on top of the box embedded with software and a humidistat to control the humidity inside the box and maintaining a closed micro environment to dry age the meat product with desired texture, flavor and tenderness.

Compositions wherein foodstuffs act as carriers of freeze-dried probiotics provide new means for administration of probiotics. The products that are easily shipped may be eaten as purchased or mixed with other ingredients to provide variety in the diet while administering beneficial probiotic organisms to the gastrointestinal tract.